Sip on Hibiscus

Hibiscus liqueur is the perfect ingredient to add to all of your summer cocktails.

The phrase “you eat with your eyes first” rings true when looking at cocktails made with Kaitlin Fellers’ hibiscus liqueur; their vibrant color practically begs to be sipped.

As the deep magenta suggests, the vodka-based spirit, crafted by Fellers at Lawrenceville Distilling Co. to take the place of Campari, is bright, tart, and floral, made with the same flower – hibiscus – used to flavor the distillery’s batches of absinthe rouge. 

In her cocktails, Fellers balances the hibiscus liqueur with bitters, citrus, and herbal syrups, playing to the floral notes by pairing her spirit with the distillery’s "no-nonsense," Ginzer American Gin. Her negroni riff showcases a more spirit-forward, herbaceous use of the liquor, while the spritz leans refreshing and fruity. 

(For at-home bartenders – because her hibiscus liquor isn't easily replicated outside of the distillery – Fellers recommends replacing the spirit with Sorel, a true hibiscus liquor tied to the maker's Caribbean roots, Campari, Aperol, or any bitter orange aperitif lying around in the bar cabinet.) 

Pretty Spritzin'

Ingredients

2 dashes Peychaud's bitters

1 dash Bittermen's Boston Bitters

½ oz lemongrass syrup

¾ lemon juice

¾ oz Ginzer American Gin

1 ½ oz hibiscus liqueur

Instructions

Shake ingredients and strain into a wine or Collins glass. Top with ice, seltzer, and an orchid garnish. Enjoy!

Your Best American Negroni

Ingredients

1 oz Ginzer American Gin

1 ¼ oz hibiscus liqueur

¼ sweet vermouth

Instructions

Build the drink in a rocks glass, then stir to combine. Garnish with expressed orange peels.

STORY BY MAGGIE WEAVER / PHOTOGRAPHY AND STYLING BY KEITH RECKER

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